5 Ingredients or Fewer

Duck Fries

by:
July 29, 2012
0
0 Ratings
Duck Fries
  • Serves 4
Author Notes

These "chips" are cooked twice--simmered, and then roasted with duck fat. (I got the tip to dry them in the freezer from Heston Blumenthal.) They are soft on the inside, and crispy on the outside, and go very well with vinegar (or aioli, HP sauce, ketchup, mustard....these are flexible chips). —Cristina Sciarra

What You'll Need
Ingredients
  • 4 large Idaho potatoes
  • 3 tablespoons duck fat
  • sea salt
Directions
  1. Peel the potatoes. Cut them into thick batons, 1/2" x 1/2".
  2. Move the batons to a wide pot, and cover them with cold water. Turn the heat to medium low, and let the batons simmer for 25 minutes.
  3. Move the potatoes to a paper towel, and dry gently. When dry, move them to a plate or baking sheet, and put them into the freezer for an hour.
  4. Heat the oven to 425F. If the duck fat is solid, heat it until it's liquid.
  5. Take the potatoes out of the freezer. Gently coat them with the duck fat, and then move them to a parchment paper-lined baking sheet.
  6. Move the baking sheet to the oven. Cook the chips for about 30 minutes, or until golden brown, flipping them once or twice as they cook.
  7. When the chips come out of the oven, give them a light sea salt shower. Serve hot.
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  • dymnyno
    dymnyno
  • Cristina Sciarra
    Cristina Sciarra
  • YellowTulips
    YellowTulips
Cristina Sciarra
Cristina is a writer, cook, and day job real estate developer. She studied literature, holds an MFA in Fiction Writing, and completed the Basic Cuisine course at Le Cordon Bleu in Paris. She lives in Jersey City with her husband--a Frenchman she met in Spain--and their sweet black cat, Minou. Follow her writings, recipes, publications and photography at theroamingkitchen.com.

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6 Reviews

YellowTulips
YellowTulips September 10, 2013
This is probably a dumb question - medium low heat from start 'til the end of the 25 minutes? On a gas cooktop that might work but I'm not sure about electric. How long does it take to reach the simmer point?
 
Cristina S.
Cristina S. September 10, 2013
I actually don't know the difference gas vs. electric would have on this recipe, but regardless, each range is a bit different anyway. A better marker perhaps: you'll want to cook the batons about 1/2 of the way through--you don't want them to fall apart on you. I hope this helps!
 
YellowTulips
YellowTulips September 10, 2013
Thanks Cristina! I think the Wine Library in Springfield, NJ carries duck fat. They have a lot of products by D'Artagnan. If they don't, I'll order it online.

These look delicious. I'll check in and let you know the outcome.

 
Cristina S.
Cristina S. September 10, 2013
I love the Wine Library! My parents live nearby, and I always go for cheese, and all manner of other tasty things, when I visit them.
 
YellowTulips
YellowTulips September 10, 2013
I love it too. I love to nibble my way through the store.
 
dymnyno
dymnyno August 16, 2012
I love the details and the use of duck fat . This recipe is a keeper!